Tuscan Shrimp in Creamy Sun-Dried Tomato Sauce

There’s something about a pan full of simmering cream and sun-dried tomatoes that feels like a warm hug on a plate — the kind you want on a gray evening or after a long day. I make this Tuscan Shrimp recipe when I crave comfort but don’t want to wait forever; it comes together fast, smells incredible (think garlic, butter, tangy tomatoes), and fills the house with that irresistible, cozy aroma. I picture low light, crusty bread for mopping, and a glass of white wine that I absolutely did not open just for cooking — who am I kidding? This dish tastes fancy but cooks like a weeknight hero, and it always gets compliments even when I tell people it took under 30 minutes.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe gives you silky, creamy sauce studded with tangy, chewy bursts of **sun-dried tomatoes** and plump, juicy **shrimp** — bright lemon, savory garlic, and a kiss of Parmesan finish it off. It tastes restaurant-worthy but behaves like a weeknight dinner: quick, forgiving, and wildly satisfying. Texture? Creamy sauce + tender shrimp + a little chew from the tomatoes. Flavor? Rich, slightly tangy, with a little herbal warmth. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1.5 lb raw large shrimp, peeled and deveined (about 24–30 count)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 cloves garlic, minced (about 1 tbsp)
• 1 small shallot, finely chopped (or 1/4 cup onion)
• 1/2 cup sun-dried tomatoes, julienned (jarred in oil, drained)
• 1/4 cup dry white wine or extra chicken broth
• 1/2 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 tbsp fresh lemon juice (about half a lemon)
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley for garnish

For the Sauce / Garnish (if applicable):

• Extra lemon wedges for serving
• Crusty bread, cooked pasta, or rice to serve (optional)

How I Make It

Step 1:

I heat a heavy skillet over medium-high heat until it shimmers, then add 1 tbsp olive oil and 2 tbsp butter. When the butter foams, I add the shrimp in a single layer—don’t crowd the pan—and hear that lovely sizzle. I cook the shrimp about 1–2 minutes per side until they turn opaque and pink with golden edges, then transfer them to a plate. Tip: you’ll know they’re done when they curl into a loose “C”; a tight “O” means you overcooked them.

Step 2:

In the same skillet, I reduce the heat to medium and add the chopped shallot and minced garlic. I sauté for about 1–2 minutes until fragrant and translucent — that garlicky smell will make you swoon. If the pan looks dry, I drizzle a splash of the oil from the sun-dried tomato jar for extra flavor.

Step 3:

Next I toss in the sun-dried tomatoes and let them toast for 30–45 seconds, then deglaze the pan with 1/4 cup white wine (or broth). I scrape up the brown bits with a wooden spoon — they hold a lot of flavor. I add 1/2 cup chicken broth and bring it to a gentle simmer.

Step 4:

Now the creamy goodness: I stir in 1 cup heavy cream, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes if I want a little heat. I let the sauce simmer gently for 3–4 minutes until it thickens slightly and turns a warm, rosy color. Then I add the Parmesan and adjust salt and pepper. Toss the shrimp back into the pan and heat through for another 1 minute.

Step 5:

I finish with 1 tbsp lemon juice and scatter chopped parsley over the top. If the sauce looks too thick, I stir in a splash of pasta water or extra broth. Serve immediately over pasta, rice, or with crusty bread to soak up every creamy, tomato-y drop.

Pro Tips

• Pat the shrimp dry with paper towels before cooking so they sear instead of steam.
• If you use jarred sun-dried tomatoes in oil, save a tablespoon of that oil for extra flavor when sautéing.
• Don’t let the cream boil hard — keep it at a gentle simmer to avoid curdling.
• Make the sauce ahead (without shrimp) and reheat gently; add shrimp last to avoid overcooking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shrimp for 1.5 lb diced chicken breast if you prefer poultry — cook to 165°F.
• Use half-and-half or full-fat coconut milk instead of heavy cream for a lighter or dairy-free option (coconut will add a subtle tropical note).
• Substitute sun-dried tomatoes with fresh cherry tomatoes (use 1.5 cups halved) for a brighter, lighter sauce.
• Gluten-free? Serve over gluten-free pasta, rice, or zucchini noodles.

Variations & Tips

• Spicy: Add an extra 1/2 tsp red pepper flakes and a splash of hot sauce.
• Kid-friendly: Omit red pepper flakes and reduce garlic to 1 clove for a milder flavor.
• Vegetarian: Replace shrimp with sautéed mushrooms and firm tofu; increase sun-dried tomatoes for umami.
• Herb-forward: Stir in chopped basil or tarragon at the end for fresh herbal zing.
• One-pan pasta: Add 8 oz uncooked pasta and 1 cup extra broth to the pan, cover, and cook until pasta is al dente, stirring occasionally.
• Fancy twist: Finish with a drizzle of truffle oil and extra shaved Parmesan for a special-occasion version.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stove and add cooked or freshly seared shrimp right before serving to keep them tender.

Can I double the recipe?

Sure thing. Use a larger skillet or divide into two pans so you don’t overcrowd. Cooking time stays similar, but you may need to do the shrimp in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shrimp cook quickly; they turn opaque and pink and curl into a loose “C.” The sauce should coat the back of a spoon and feel silky, not watery.

What if I don’t have ingredient X?

Sun-dried tomatoes? Use halved cherry tomatoes or sun-dried tomato paste (1–2 tsp). No wine? Use extra broth and a splash of lemon for brightness.

How I Like to Serve It

I love this over a bed of linguine or spooned onto steaming rice with a big hunk of crusty bread for mopping. For a lighter plate, I pile it over zucchini noodles and call it dinner. Pair it with a crisp green salad and a chilled glass of Sauvignon Blanc for date-night vibes — or just a simple sparkling water when you’re feeding the kids.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from breaking.
• Safe cooking temp for chicken: 165°F. For shrimp, cook until firm, opaque, and pink.

Final Thoughts

Closing: Now go make something cozy and impressive — your kitchen will smell amazing, and someone (even if that someone is you) will be very happy you did.